Peanut Butter Blondies
Yield: 12 squares | Prep Time: 10 minutes | Cook Time: 55 minutes | Storage: room temperature for 5 days | Advanced Prep: may be frozen


16 ounces natural, no sugar added, peanut butter (my tip: mix very well in the jar over the mixing bowl)

1⁄2 cup pure maple syrup

1⁄2 cup original soy milk or nondairy milk of choice

1 ripe banana, mushed

2 eggs, beaten

1 teaspoon vanilla

1⁄2 teaspoon salt

1 teaspoon baking soda

3⁄4 cup dark, semisweet chocolate chips

Butter or oil for greasing the pan


Preheat oven to 325°F. In a bowl, mix the peanut butter, maple syrup, milk, and mushed banana. Mush it all up and combine well. Then mix in the beaten eggs, vanilla, salt, and baking soda. Mix together until well blended and smooth. Stir in half the chocolate chips. Pour the batter into a well­greased 8­inch­square Pyrex dish. Scatter the remaining chips on top.


Bake for 55 minutes, checking after 15 minutes to make sure the edges do not get too brown. If the top looks very brown, cover with foil and bake for the remaining 40 minutes. Cool and serve.


Reprinted from MY FAT DAD: A Memoir of Food, Love, Family, and Recipes By Dawn Lerman Berkley Books/2015